20 Delicious 5 Ingredient Chicken Salad Recipes Easy

Who says delicious meals have to be complicated? Dive into our roundup of 20 Delicious 5-Ingredient Chicken Salad Recipes that promise to keep your dinner prep quick, easy, and utterly satisfying. Perfect for busy weeknights or lazy weekends, these recipes are all about simplicity without sacrificing flavor. Ready to shake up your meal routine? Let's get started!

Classic Chicken Salad with Celery and Mayo

Dive into the creamy, crunchy delight of this classic dish that’s as versatile as your mood on a Friday afternoon. Whether you’re sandwich-bound or salad-spooning, this chicken salad is your ticket to flavor town with a side of nostalgia.

Ingredients

• 2 cups cooked chicken breast, shredded (preferably from a rotisserie chicken for maximum flavor)
• 1/2 cup mayonnaise (go for the full-fat version; we’re not here to skimp on joy)
• 1/2 cup celery, finely diced (for that irresistible crunch)
• 1 tbsp fresh lemon juice (to brighten things up)
• 1/2 tsp sea salt (because we’re fancy like that)
• 1/4 tsp freshly ground black pepper (for a little kick)

Instructions

1. In a large mixing bowl, combine the shredded chicken and diced celery, ensuring an even distribution of crunch.
2. Add the mayonnaise, fresh lemon juice, sea salt, and black pepper to the bowl. Pro tip: Start with half the mayo and add more to reach your desired creaminess.
3. Gently fold all ingredients together until the chicken is evenly coated with the mayo mixture. Be careful not to overmix, or you’ll lose the texture that makes this salad shine.
4. Taste and adjust seasoning if necessary. Another pro tip: Letting the salad chill in the fridge for at least 30 minutes before serving allows the flavors to meld beautifully.
5. Serve chilled on a bed of greens, between slices of artisan bread, or straight from the bowl with a fork (no judgment here).

Crunchy, creamy, and perfectly balanced, this chicken salad is a testament to the beauty of simplicity. Try it with a sprinkle of smoked paprika or a handful of grapes for a twist that’ll make your taste buds dance.

Avocado Chicken Salad with Lime

Mmm, get ready to dive fork-first into a bowl of pure bliss with this Avocado Chicken Salad with Lime. It’s like summer decided to throw a party in your mouth, and everyone’s invited—especially your taste buds.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1 large ripe avocado, diced
• 1/4 cup red onion, finely minced
• 1/4 cup cilantro, roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken breast and diced avocado, gently folding to avoid mashing the avocado too much.
2. Add the finely minced red onion and roughly chopped cilantro to the bowl, stirring to distribute evenly.
3. Drizzle the fresh lime juice and extra-virgin olive oil over the mixture, then sprinkle with sea salt and freshly ground black pepper.
4. Toss the salad gently until all ingredients are well coated and evenly mixed, taking care not to break down the avocado pieces.
5. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld together beautifully.

Kick back and savor the creamy, tangy, and slightly spicy flavors of this Avocado Chicken Salad with Lime. Serve it atop a bed of crisp greens for a light lunch, or scoop it into whole-grain tortillas for a refreshing wrap that screams summer.

Greek Yogurt Chicken Salad with Dill

Just when you thought chicken salad couldn’t get any more refreshing, along comes this Greek Yogurt Chicken Salad with Dill to prove you wrong. Packed with tangy flavors and a creamy texture that’ll make your taste buds do a happy dance, it’s the perfect dish to brighten up your lunch routine.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1 cup full-fat Greek yogurt
• 1/4 cup finely chopped fresh dill
• 1/2 cup diced English cucumber
• 1/4 cup finely chopped red onion
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken, Greek yogurt, and fresh dill until evenly coated.
2. Add the diced English cucumber and finely chopped red onion to the bowl, gently folding them into the mixture to maintain texture.
3. In a small bowl, whisk together the freshly squeezed lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until well blended.
4. Pour the dressing over the chicken mixture, using a spatula to fold everything together until fully incorporated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
6. Before serving, give the salad a quick stir to refresh the ingredients and adjust seasoning if necessary.

So there you have it—a chicken salad that’s as creamy as it is crunchy, with a zesty kick that’ll leave you craving more. Serve it on a bed of crisp greens for a light lunch, or stuff it into a whole-grain pita for a satisfying meal on the go.

Apple and Walnut Chicken Salad

Just when you thought chicken salad couldn’t get any more exciting, we’re tossing in the crunch of walnuts and the sweet tang of apples to shake things up. This isn’t your grandma’s chicken salad—unless your grandma is a culinary innovator, in which case, high-five to her!

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1/2 cup walnuts, toasted and roughly chopped
• 1 large Granny Smith apple, cored and diced into 1/2-inch pieces
• 1/4 cup mayonnaise (homemade or high-quality store-bought)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the shredded chicken, diced apple, and chopped walnuts.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently fold until all ingredients are evenly coated. Tip: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
4. Just before serving, sprinkle the finely chopped parsley over the salad for a fresh, herby finish. Tip: Toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring occasionally, to enhance their nutty flavor.
5. Serve the salad on a bed of crisp lettuce leaves or between slices of artisan whole-grain bread for a satisfying crunch. Tip: For an extra layer of flavor, add a drizzle of honey or a sprinkle of blue cheese crumbles.

A symphony of textures and flavors, this salad boasts the perfect balance of creamy, crunchy, and sweet. It’s a versatile dish that’s equally at home at a picnic or as a chic lunch option—just don’t be surprised when everyone asks for the recipe.

Cranberry and Almond Chicken Salad

Howdy, salad enthusiasts and chicken lovers alike! Today, we’re diving fork-first into a dish that’s as delightful to your taste buds as it is to your Instagram feed—think juicy chicken, crunchy almonds, and tart cranberries playing a flavor symphony in your mouth.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1/2 cup dried cranberries, unsweetened
• 1/3 cup slivered almonds, toasted
• 1/4 cup mayonnaise, preferably avocado oil-based
• 2 tbsp Greek yogurt, full-fat
• 1 tbsp Dijon mustard
• 1 tsp honey, raw and unfiltered
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion

Instructions

1. In a large mixing bowl, combine the shredded chicken, dried cranberries, and toasted almonds.
2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, sea salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently fold until all ingredients are evenly coated.
4. Add the chopped celery and red onion to the bowl, mixing lightly to incorporate without crushing the ingredients.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the salad a quick stir to redistribute the dressing.

Kick your culinary game up a notch by serving this salad on a bed of butter lettuce or stuffed into a whole wheat pita for a portable lunch option. The contrast of the creamy dressing with the crunch of almonds and the pop of cranberries makes every bite a textural adventure.

Curry Chicken Salad with Raisins

Zesty and zippy, this Curry Chicken Salad with Raisins is the culinary equivalent of a surprise party in your mouth—unexpected, delightful, and over way too soon. Packed with flavors that dance and textures that crunch, it’s the salad that thinks it’s a main event.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1/2 cup mayonnaise (high-quality, full-fat)
• 1 tbsp curry powder (Madras style, for a deeper flavor)
• 1/4 cup raisins (golden, for a touch of sweetness)
• 1/4 cup celery, finely diced (for crunch)
• 1 tbsp fresh lemon juice (for brightness)
• 1/4 tsp sea salt (fine grind)
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken and mayonnaise, stirring until the chicken is evenly coated.
2. Add the curry powder, raisins, diced celery, lemon juice, sea salt, and black pepper to the bowl. Mix thoroughly to ensure all ingredients are well incorporated.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
4. Before serving, give the salad a quick stir to redistribute any settled ingredients. Taste and adjust seasoning if necessary, though the flavors should be perfectly balanced after resting.

Every bite of this Curry Chicken Salad with Raisins offers a symphony of textures—from the creamy mayonnaise to the chewy raisins and crisp celery. Serve it atop a bed of butter lettuce for an elegant presentation or sandwiched between slices of artisanal bread for a hearty lunch. Either way, it’s a dish that promises to be as fun to eat as it is to make.

BBQ Chicken Salad with Corn

Feast your eyes (and soon, your taste buds) on a dish that’s like a summer BBQ got a fresh, crunchy makeover. This isn’t just any salad; it’s a flavor-packed, texture-rich masterpiece that’ll have you forgetting all about the main course.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 1 cup BBQ sauce, smoky flavor preferred
• 2 ears of corn, kernels removed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup cilantro, roughly chopped
• 1 tbsp olive oil, extra virgin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to precise taste
• 4 cups mixed greens, artisan blend

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the chicken breasts evenly with smoked paprika, garlic powder, salt, and pepper, then brush generously with olive oil.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, basting with BBQ sauce in the last 2 minutes of cooking.
4. Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute, then slice into strips.
5. In a large bowl, toss the mixed greens, corn kernels, cherry tomatoes, red onion, avocado, and cilantro until evenly distributed.
6. Divide the salad among plates, top with the sliced BBQ chicken, and drizzle with additional BBQ sauce if desired.

Outrageously good, this salad brings a smoky sweetness from the BBQ chicken, a pop of freshness from the corn and veggies, and a creamy contrast from the avocado. Serve it with a side of crusty bread to scoop up every last bite, or layer it in a mason jar for a picnic-ready meal that’s as Instagram-worthy as it is delicious.

Pesto Chicken Salad with Pine Nuts

Just when you thought chicken salad couldn’t get any more exciting, along comes this pesto-infused marvel with pine nuts to shake things up. It’s like your favorite summer dish decided to go on a fancy vacation and came back with a tan and a new attitude.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1/2 cup homemade basil pesto (or high-quality store-bought)
• 1/4 cup toasted pine nuts
• 1/4 cup mayonnaise (preferably made with avocado oil)
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken and mayonnaise, stirring until the chicken is evenly coated.
2. Add the basil pesto, lemon juice, sea salt, and black pepper to the bowl, mixing thoroughly to ensure all ingredients are well incorporated.
3. Gently fold in the toasted pine nuts, being careful not to crush them, to maintain their delightful crunch.
4. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
5. Serve the pesto chicken salad on a bed of fresh arugula, sandwiched between slices of artisan bread, or as a sophisticated filling for wraps.

The texture is a harmonious blend of creamy and crunchy, with the pine nuts adding a nutty depth to the vibrant pesto. For an extra touch of elegance, garnish with a few whole basil leaves and a sprinkle of pine nuts before serving.

Buffalo Chicken Salad with Blue Cheese

Ever find yourself torn between the fiery allure of buffalo wings and the crisp, refreshing embrace of a salad? Well, buckle up, buttercup, because we’re about to merge these two worlds into a dish that’s as bold as your Aunt Linda’s opinions at Thanksgiving.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised, cut into 1-inch cubes
• 1/2 cup hot sauce (preferably Frank’s RedHot)
• 1/4 cup clarified butter
• 1 tbsp white vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 6 cups mixed greens (romaine and arugula)
• 1/2 cup crumbled blue cheese
• 1/4 cup diced celery
• 1/4 cup diced carrots
• 1/4 cup ranch dressing

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the hot sauce, clarified butter, white vinegar, Worcestershire sauce, garlic powder, and smoked paprika until fully combined.
3. Add the chicken cubes to the bowl, tossing to ensure each piece is evenly coated with the buffalo sauce mixture.
4. Spread the chicken in a single layer on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), flipping halfway through for even cooking.
5. While the chicken bakes, assemble your salad by combining the mixed greens, blue cheese, celery, and carrots in a large bowl.
6. Once the chicken is cooked, let it rest for 5 minutes before adding it to the salad to keep the greens crisp.
7. Drizzle the ranch dressing over the salad and toss gently to combine, ensuring the buffalo chicken is evenly distributed.

Get ready to dive into a salad that packs a punch with every bite—the creamy blue cheese and cool ranch dressing perfectly balance the spicy, tangy chicken. Serve it up in a hollowed-out bread bowl for an edible presentation that’ll have your guests doing double takes.

Asian Chicken Salad with Sesame Dressing

Mmm, let’s talk about a salad that’s anything but boring—this Asian Chicken Salad with Sesame Dressing is a crunchy, savory, slightly sweet symphony in a bowl. Perfect for those days when you want something light yet satisfying, and let’s be honest, when don’t we?

Ingredients

• 2 cups shredded rotisserie chicken, skin removed
• 4 cups napa cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, julienned
• 1/2 cup cilantro leaves, roughly chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup sesame seeds, toasted
• 1/3 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp ginger, freshly grated
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes

Instructions

1. In a large mixing bowl, combine the shredded rotisserie chicken, napa cabbage, red cabbage, carrots, cilantro, and green onions.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes until well combined. Tip: For a smoother dressing, strain the minced garlic and ginger through a fine mesh sieve.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs for an even distribution of dressing without bruising the greens.
4. Sprinkle the roasted peanuts and toasted sesame seeds over the top of the salad just before serving. Tip: Toasting the sesame seeds enhances their nutty flavor—just watch them closely as they can burn quickly.

Asian Chicken Salad with Sesame Dressing is a delightful crunch fest with a dressing that’s the perfect balance of tangy and sweet. Serve it in a hollowed-out pineapple for a tropical twist that’ll have your guests doing a double-take.

Mediterranean Chicken Salad with Olives

Craving something that’s a breeze to whip up yet tastes like a sunny getaway? This Mediterranean Chicken Salad with Olives is your ticket to flavor town, no passport required. Packed with vibrant ingredients and a punch of personality, it’s the kind of dish that makes your taste buds do a happy dance.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, quartered
• 1/2 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper until emulsified.
2. Add the shredded free-range chicken breast to the bowl, tossing gently to coat evenly with the dressing. Tip: Let the chicken marinate for at least 10 minutes to absorb the flavors.
3. Fold in the halved Kalamata olives, quartered cherry tomatoes, diced English cucumber, and thinly sliced red onion until well combined.
4. Sprinkle the finely chopped fresh parsley over the salad for a burst of color and freshness. Tip: For an extra crunch, toast some pine nuts and sprinkle them on top before serving.
5. Chill the salad in the refrigerator for 15 minutes to allow the flavors to meld together beautifully. Tip: Serving this salad on a bed of crisp romaine lettuce adds a delightful texture contrast.

Dive into this Mediterranean Chicken Salad with Olives and let the bold flavors transport you to the azure coasts of the Mediterranean. The juicy chicken, briny olives, and crisp veggies come together in a symphony of textures that’s as satisfying as it is refreshing. Try stuffing it into a whole wheat pita for a handheld feast that’s perfect for picnics or busy weeknights.

Spicy Chicken Salad with Jalapenos

Ever had one of those days where your taste buds are screaming for something bold, spicy, and utterly satisfying? Well, buckle up, buttercup, because this Spicy Chicken Salad with Jalapenos is about to take you on a flavor rollercoaster that’ll make your mouth water just thinking about it.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1/2 cup mayonnaise, preferably avocado oil-based
• 1/4 cup sour cream
• 2 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 2 jalapenos, seeds removed and finely diced
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, mayonnaise, sour cream, and lime juice. Stir until the chicken is evenly coated.
2. Add the smoked paprika, ground cumin, and cayenne pepper to the bowl. Mix well to ensure the spices are distributed throughout the chicken mixture.
3. Fold in the diced red onion, chopped cilantro, and diced jalapenos. Season with salt to taste, remembering that the jalapenos will add a bit of heat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the salad a quick stir and adjust the seasoning if necessary.

Oh, the joy of digging into this spicy chicken salad! The creamy texture with a kick from the jalapenos and the freshness of the cilantro make it a perfect filling for tacos or a standout topping for crispy tostadas. Trust us, your taste buds will thank you.

Honey Mustard Chicken Salad

Alright, let’s dive into a dish that’s as delightful to make as it is to devour—Honey Mustard Chicken Salad. This isn’t just any salad; it’s a symphony of flavors that’ll have your taste buds dancing from the first bite to the last.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, about 6 oz each
• 1/4 cup extra virgin olive oil
• 3 tbsp Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed baby greens, organic
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 2 tbsp toasted pine nuts

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, smoked paprika, sea salt, and black pepper until emulsified.
3. Place the chicken breasts on the prepared baking sheet and brush generously with half of the honey mustard mixture, reserving the rest for dressing.
4. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), basting once halfway through for extra flavor.
5. While the chicken bakes, assemble the salad by tossing the mixed baby greens, cherry tomatoes, and red onion in a large bowl.
6. Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips to retain its juices.
7. Top the salad with the sliced chicken, drizzle with the reserved dressing, and sprinkle with goat cheese and toasted pine nuts.

Zesty, crunchy, and utterly satisfying, this Honey Mustard Chicken Salad is a perfect balance of sweet and tangy with a delightful textural contrast. Serve it in a hollowed-out watermelon for a fun summer twist or alongside a crisp glass of Chardonnay for an elegant lunch.

Peach and Pecan Chicken Salad

Savvy foodies, brace yourselves for a salad that’s about to rock your taste buds like a summer concert—think juicy peaches, crunchy pecans, and tender chicken playing the lead roles in this culinary band.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1 cup fresh peaches, diced (about 2 medium peaches)
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup Greek yogurt (full-fat, for creaminess)
• 2 tbsp honey (local, for that golden sweetness)
• 1 tbsp Dijon mustard (smooth, for a tangy kick)
• 1 tsp apple cider vinegar (raw, for a slight zing)
• 1/2 tsp sea salt (fine, for seasoning)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 2 cups mixed greens (baby spinach and arugula, for a peppery base)

Instructions

1. In a large mixing bowl, combine the shredded chicken, diced peaches, and chopped pecans.
2. In a separate small bowl, whisk together the Greek yogurt, honey, Dijon mustard, apple cider vinegar, sea salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
4. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
5. Divide the mixed greens between two plates and top each with half of the chicken salad mixture.
6. Serve immediately, garnished with additional peach slices and pecans if desired.

Absolutely delightful, this salad offers a symphony of textures—creamy, crunchy, and juicy—with a flavor profile that’s both sweet and savory. Try serving it on toasted whole-grain bread for a hearty sandwich twist.

Bacon and Ranch Chicken Salad

Now, let’s dive into a dish that’s as fun to make as it is to devour—imagine the love child of a summer picnic and a cozy diner breakfast, all tossed together with a dash of sass. This Bacon and Ranch Chicken Salad is the hero your lunchbox deserves, packing a punch of flavor that’ll have you sneaking bites straight from the fridge.

Ingredients

• 2 cups cooked chicken breast, shredded (preferably from a rotisserie chicken for maximum flavor)
• 6 slices thick-cut bacon, cooked to a crisp and crumbled
• 1/2 cup mayonnaise (the real deal, none of that light stuff)
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix (homemade or store-bought, we don’t judge)
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken and crumbled bacon, ensuring an even distribution of bacon throughout.
2. In a separate bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, dill, chives, garlic powder, onion powder, and smoked paprika until smooth and fully incorporated.
3. Pour the dressing over the chicken and bacon mixture, folding gently to coat every nook and cranny without overworking the chicken.
4. Season with salt and freshly ground black pepper to taste, remembering that the bacon and ranch seasoning already bring a fair amount of saltiness to the party.
5. Cover and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
6. Give the salad a final stir before serving, adjusting the seasoning if necessary.

Great for slathering between slices of artisan bread or scooping onto a bed of crisp greens, this salad boasts a creamy texture with smoky, herby notes and a satisfying crunch from the bacon. Try it as a filling for wraps or atop a baked potato for a twist that’ll make your taste buds sing.

Cucumber and Dill Chicken Salad

Dare we say, this isn’t your grandma’s chicken salad—unless your grandma is a culinary wizard who loves a refreshing twist. Our Cucumber and Dill Chicken Salad is the epitome of summer in a bowl, with a crunch that’ll make your taste buds dance and a creaminess that’s downright dreamy.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1/2 cup full-fat Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup finely diced English cucumber
• 1/4 cup chopped fresh dill
• 2 tbsp finely chopped red onion

Instructions

1. In a large mixing bowl, combine the Greek yogurt, mayonnaise, fresh lemon juice, and Dijon mustard. Whisk until the mixture is smooth and homogenous.
2. Add the sea salt and freshly ground black pepper to the yogurt mixture, stirring to incorporate evenly.
3. Fold in the shredded free-range chicken breast, ensuring each piece is lovingly coated with the creamy dressing.
4. Gently mix in the finely diced English cucumber, chopped fresh dill, and finely chopped red onion until just combined—overmixing is the enemy of texture here.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
6. Before serving, give the salad a quick stir to redistribute any dressing that may have settled. Taste and adjust seasoning if necessary, though the flavors should be perfectly balanced.

Remarkably refreshing with a delightful crunch, this salad is a symphony of textures and flavors. Serve it atop a bed of butter lettuce for an elegant presentation, or stuff it into a croissant for a decadent lunch that’ll have everyone asking for seconds.

Tomato Basil Chicken Salad

Buckle up, foodies! This isn’t just any chicken salad—it’s a vibrant, herby, and utterly refreshing twist that’ll make your taste buds do a happy dance. Perfect for those scorching summer days when you crave something light yet satisfying.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1 cup heirloom cherry tomatoes, quartered
• 1/2 cup fresh basil leaves, chiffonade
• 1/4 cup extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup crumbled feta cheese

Instructions

1. In a large mixing bowl, combine the shredded chicken, quartered cherry tomatoes, and chiffonade basil leaves.
2. In a small bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
3. Pour the dressing over the chicken mixture and toss gently to coat every piece evenly.
4. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
5. Before serving, sprinkle the crumbled feta cheese on top for a creamy, tangy finish.
6. Serve chilled on a bed of crisp romaine lettuce or between slices of artisanal sourdough for a sandwich that screams summer.

The result? A salad that’s a symphony of textures—juicy tomatoes, tender chicken, and that delightful crunch from fresh basil. The feta adds a salty punch that ties all the flavors together, making it a dish that’s as visually stunning as it is delicious.

Garlic Parmesan Chicken Salad

Today’s the day your salad game levels up with a dish that’s as bold in flavor as it is in simplicity. Garlic Parmesan Chicken Salad isn’t just food; it’s a crispy, creamy, garlicky revelation that’ll have you questioning every salad you’ve ever had before.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1/2 cup grated Parmesan cheese, aged 24 months
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed greens, hand-torn
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine the Parmesan cheese, minced garlic, sea salt, and black pepper. Press each chicken breast into the mixture, coating both sides evenly.
3. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts. Sear for 3 minutes per side, or until golden brown.
4. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, whisk together the lemon juice and Dijon mustard in a large bowl. Gradually whisk in 2 tbsp of the olive oil to create a dressing.
6. Add the mixed greens, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently to coat.
7. Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
8. Divide the salad among plates and top with the sliced chicken. Serve immediately.

Bold flavors and textures collide in this dish, with the crispy Parmesan crust giving way to juicy chicken, all atop a bed of greens lightly dressed in tangy lemon. For an extra twist, serve it with a side of garlic bread to sop up any leftover dressing.

Chili Lime Chicken Salad

Buckle up, flavor seekers! We’re about to dive into a dish that’s as vibrant as your aunt’s questionable holiday sweater—Chili Lime Chicken Salad. This isn’t just any salad; it’s a fiesta of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb boneless, skinless chicken breasts, pasture-raised, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 limes, juiced and zested
• 1 tbsp honey
• 1 clove garlic, minced
• 4 cups mixed greens, hand-torn
• 1 avocado, sliced
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup cotija cheese, crumbled

Instructions

1. Preheat your skillet over medium-high heat (375°F) and add the olive oil, swirling to coat.
2. Season the chicken breasts with smoked paprika, ground cumin, chili powder, and cayenne pepper, ensuring an even coat.
3. Place the chicken in the skillet, cooking for 5-6 minutes per side until the internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to get a perfect sear.
4. While the chicken cooks, whisk together lime juice, lime zest, honey, and minced garlic in a small bowl to create the dressing.
5. Once cooked, let the chicken rest for 5 minutes before slicing it against the grain into strips.
6. In a large bowl, toss the mixed greens with half of the dressing, adding more to taste.
7. Arrange the dressed greens on a plate, topping with sliced chicken, avocado, cilantro, red onion, and cotija cheese. Tip: For an extra crunch, add some toasted pepitas.
8. Drizzle the remaining dressing over the top and serve immediately. Tip: This salad pairs beautifully with a crisp, chilled glass of Sauvignon Blanc.

Perfectly balanced between spicy, tangy, and sweet, this Chili Lime Chicken Salad is a textural dream with creamy avocado, crunchy greens, and tender chicken. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer.

Spinach and Feta Chicken Salad

Yum, you’re in for a treat with this Spinach and Feta Chicken Salad that’s as easy to whip up as it is delicious. Perfect for those days when you want something light yet satisfying, without spending hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, about 1 lb total
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 cups baby spinach leaves, tightly packed
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Rub the chicken breasts with olive oil, then season both sides with kosher salt and black pepper.
3. Place the chicken on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. While the chicken bakes, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Tip: Keep a close eye on them as they can burn quickly.
5. Slice the rested chicken into thin strips.
6. In a large bowl, combine the baby spinach, sliced chicken, crumbled feta, and toasted pine nuts.
7. Drizzle the salad with balsamic glaze just before serving. Tip: Add the glaze right before eating to keep the spinach crisp.

The creamy feta and crunchy pine nuts play off the tender chicken and fresh spinach beautifully, while the balsamic glaze adds a sweet and tangy finish. Serve it in a hollowed-out watermelon for a fun summer twist that’ll have everyone talking.

Conclusion

We hope these 20 delicious 5-ingredient chicken salad recipes inspire your next meal! Easy to make and packed with flavor, they’re perfect for busy home cooks. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure. Happy cooking!